Ultimate Cheesy Lamb Shepherd's Pie

Meanwhile, peel and grate the garlic (or use a garlic press).

Heat a large frying pan on medium-high heat (no oil). 

Once hot, add the lamb mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. 

Once browned, stir half the garlic into the mince and cook until fragrant, 30 secs. 

Stir in the passata, dried rosemary, red wine jus paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer, stirring occasionally, until thickened, 10-12 mins. 

Taste and season with salt and pepper if needed, then remove from the heat. IMPORTANT: The mince is cooked when no longer pink in the middle.

Meanwhile, grate the cheese. Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add the soured cream and mash until smooth. Season with salt and pepper. 

Once thickened, transfer the lamb mixture to an appropriately sized ovenproof dish. Spoon over the creamy mash, using the back of a spoon to smooth it out. 

Sprinkle over the cheese, then bake on the top shelf of your oven until the top starts to brown, 10-15 mins.

While the pie bakes, wipe out the mince frying pan and pop it back on medium heat.

Melt in the butter (see pantry for amount) and add the remaining garlic, sugar and water for the carrots (see pantry for both amounts). Add the carrots to the pan, then bring to a boil. 

Once boiling, cover with a lid or foil, then lower the heat and simmer for 10-12 mins.

Remove the lid, then add the peas and cook until the liquid has evaporated and the veg is glazed, 3-4 mins. Stir occasionally.